"Melba's Jammin'" > wrote
> (Carol Garbo) wrote:
>
>> Do not cook them first. Line a large cookie sheet with waxed paper.
>> Lay the pierogi on it (about 1" apart); place in freezer until solidly
>> frozen; transfer to Zip-Loc bags & store in the freezer; no need to thaw
>> before cooking. Carol
> I've always cooked mine before freezing, Carol, but it's tempting to try
> it your way to see how it works for me.
If you think about it, that's how ravioli are usually sold in the freezer
section; can't speak for pierogi. Then you can take a just a few out
and cook them, however many you need.
nancy